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I am super excited to offer you my cookbook Sweet & Simple Gluten-Free Baking in eBook format. This eBook is a PDF file, which can be viewed on most platforms including tablets, phones, and computers. On your computer you can use Adobe Reader or Acrobat to view the file. PDF’s can be saved to your computer then emailed to your phone or tablet for viewing. You can also print the PDF and keep a copy in a binder in your kitchen.

Sweet & Simple Gluten-Free Baking
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Product Review – Ivy’s Garden Food

Ivy's Garden Chicken NuggetsYou guys know I dont typically write product reviews. I’ve been having so much fun developing recipes for you and traveling for my cookbook tour – I don’t really have a lot of time left over. I decided a couple months back to accept some products for testing because my family gets stuck in a rut every once in a while and its nice to know there are quick and easy off-the-shelf (or freezer) products we can grab in a pinch.

I met Ivy from Ivy’s Garden at the Gluten-Free Food Allergy Fest in Portland. She was super sweet and offered up recipes, friendship, and samples of her Chicken Nuggets, Lemon Chicken and Sweet & Sour Chicken. I knew right away that she was my kind of person, but it wasn’t until she gave my daughter a recipe for gluten-free calamari (my daughters favorite) that we decided to test her products.

She kindly sent my family a box of each product she offered, all of which are 100% gluten-free. When I received her products, the first thing I did was check the label for ingredients. I loved that I could pronounce all the ingredients used and that the instructions were simple to follow. We started with the Chicken Nuggets, which were gluten-free, egg-free, nut-free and yeast-free… and full of flavor. They were crunchy and tasted fresh. They weren’t greasy like other store bought brands that we’ve tried.

A couple of nights ago we tried the Sweet & Sour Chicken. I knew I was going into this one with a bias since I make my own homemade Sweet & Sour Chicken. I was pleasantly surprised that it tasted fresh, the chicken was crispy, and the vegetables still had a bit of a crunch to them (not mushy like some frozen veggies). My family enjoyed the Sweet & Sour Chicken over fresh steamed rice (not included) and would definitely purchase this item in the future.Ivy's Garden SSC

We haven’t tried the Lemon Chicken yet, but I am sure it will be just as wonderful as the other two dishes we’ve tested. Ivy’s Garden is available for purchase online (shipped frozen), New Seasons Market and some Safeway Markets.

*The products in this review were provided to me free of charge but the opinions expressed here are my own.

Carrot Travel Muffins (9 Ingredients)

Grain Free Travel Carrot MuffinsDo you need ideas for a quick breakfast in the morning? Are you traveling soon? These muffins are a spin off my carrot cake bars. They are quick to make and are packed with healthy fats and protien. They are naturally grain-free and dairy-free. They travel well and can be made in large batches in advance (and frozen for future consumption).

I make several batches when I know we will be on the road or traveling to visit with relatives. They are healthy, filling, and delicious. They are are big hit everywhere we go – so we always make sure we have enough to share.

1 1/2 cups fine ground almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs, room temperature
2 tablespoons coconut oil, melted
1/4 cup raw honey (or maple syrup)
1 1/2 cups finely shredded carrots

Preheat oven to 350°F (180°C). Line a cupcake pan with 10 paper liners; set aside.

In a large mixing bowl, whisk almond flour, salt, baking soda, cinnamon, and nutmeg. Add eggs, oil, and honey. Stir in the shredded carrots.

Pour batter (about 1/4 cup) into your 10 paper liners . Bake for 25-27 minutes or until the center is set. Remove from the oven and cool completely before serving. Store in an airtight container in the refrigerator or the freezer.

Nutrition Info: I don’t usually post nutrition information due to the fact that many people add ingredients or switch out ingredients to fit their diets. For this muffin (made as listed) – 182 calories, 6 grams of protien, 8 grams of carbohydrates and 13 grams of fat per muffin.

Banana Everything Bars

{BANANA EVERTHING}Have you ever wanted to bake something but only had a little of each ingredient? Yesterday I had one banana left, a little almond flour, a smidgen of peanut butter, some left over coconut shreds … you get the point. The good thing about having a small amount of various ingredients is you can experiment and make it into something delicious.

These bars are made from a little bit of everything (hence the name) and are nutritious to boot. You start with the base ingredients and add in one to three other ingredients to make your preferred banana everything bars. These bars are a hit with kids, they travel well, and make a great breakfast or a healthy snack. Enjoy!

For the base:
1 medium banana, overripe and smashed
2 tablespoons vegetable oil (or any oil you want to use)
¼ cup honey
2 eggs, room temperature**
1 ¼ – 1 ½ cups almond flour (1 ¼ cup lends a wetter bar)
½ teaspoon salt
1 teaspoon baking soda

Add in 1-3 of the following:
½ cup raisins
½ cup gluten-free chocolate chips
½ cup chopped pecans or walnuts
½ cup shredded coconut
¼ cup peanut butter
1 teaspoon vanilla
1 teaspoon cinnamon

My favorite combination is raisins, vanilla and cinnamon -OR- chocolate chips with pecans and coconut.

** Substitution Solution: The first time I made these, I  used chia eggs (I used about 1 tablespoon of whole chia seeds + 5 oz water and let it sit for 10 minutes) and used 1 ¼ cup of almond flour. They were a little wet, but still wonderful. If you decide to use chia eggs in this recipe, make sure you use 1 ½ cups of almond flour. They will still be moist, but not as wet.

Preheat oven to 350°F (180°C). Grease an 8″X8″ baking pan; set aside.

Place all ingredients into a large mixing bowl and mix until combined. You don’t need to separate the dry and wet ingredients for this recipe.

Pour batter into your prepared 8″X8″ pan. Bake for 22 – 25 minutes or until the top starts to darken and the center is set (always start with the lowest time). Remove from the oven and let cool completely before cutting. Store in an airtight container at room temperature.

This recipe is linked to Gluten-Free Wednesdays.

Pumpkin Biscuit Blossoms

Gluten Free Pumpkin Biscuit BlossomsWhy go out to the bakery when you can make these tasty biscuit blossoms? They may look intimidating, but really they are fairly simple to make and you can use your favorite biscuit recipe if you want. That’s right, you don’t have to use my recipe if you dont want to.

This recipe is my version of a bear claw – pumpkin style. The buttery and crunchy biscuit topped with soft and gooey pumpkin, finished with brown sugar and pecans is simply divine. It makes the perfect fall treat if I do say so myself. Enjoy!


One batch of southern biscuit dough

For the pumpkin filling:
1/2 cup pumpkin puree (not pie filling)
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/8 teaspoon pumpkin spice

For the crumble:

1/4 cup all-purpose gluten-free flour blend #2
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin spice
2 tablespoons butter, softened
1/4 cup pecans, chopped (Optional)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper; set aside.Pumpkin Biscuit Blossoms Dough

Prepare your southern biscuit dough, but don’t roll the dough out. Instead, using wet hands, separate the dough into 8-10 event balls. Place each dough ball onto your parchment lined baking sheet. Note: You may have to wet your hands again.

Flatten each one to 1/4 inch in thickness. Using a sharp knife, cut six slits into each dough circle to create the blossom.

For the pumpkin filling:
In a small mixing bowl, stir together the pumpkin, brown sugar, cinnamon and pumpkin spice.

For the crumble:
In a medium mixing bowl mix the flour, brown sugar, cinnamon and pumpkin spice. Add the softened butter and mix until well combined. You may have to use your spoon to smash the butter against the side of the bowl to get it to mix in. Stir in the chopped pecans (Optional).

Putting it all together:Gluten Free Pumpkin Biscuit Blossoms
Spoon pumpkin filling into the center of each flattened blossom, approximately 1 full tablespoon (picture to the right). Top evenly with the crumble. It will look messy – that’s why we are using parchment paper.

Bake for 22-25 minutes, or until the blossoms start to darken and the crumble starts to caramelize. Serve warm.

Storage: These will stay good for about two days. Store in an airtight container and reheat before serving.

This post is part of Gluten-Free Wednesdays.